The looming urgency of feeding the growing world population along with the increasing
consumers' awareness and expectations have driven the evolution of food production …

Curcumin, a yellow polyphenolic pigment from the Curcuma longa L.(turmeric) rhizome, has
been used for centuries for culinary and food coloring purposes, and as an ingredient for …

Background Encapsulation of flavor and aroma in an appropriate form is an important
concern for a long time. Encapsulation is the most successful way not only to preserve or …

In recent years, several drugs have been developed deriving from traditional products and
current drug research is actively investigating the possible therapeutic roles of many …

Background Worldwide consumers seek most delightful and appealing foodstuffs, at the
same time they require safer, more nutritious and healthier products. Color is one of the most …

Consumption of functional foods suggests a strategy to reduce the incidence of chronic
health disorders. This message has resonated with consumers and driven market growth …

Curcumin, a plant-derived polyphenolic compound, naturally present in turmeric (Curcuma
longa), has been the subject of intensive investigations on account of its various activities …

In numerous food businesses, natural pigments are frequently utilized as food colorants.
Colorants give nutritional value to food items in addition to improving its appeal …

Phenolic compounds constitute important parts of natural bioactive ingredients due to their
various biological activities. However, phenolic compounds are to some extent restricted by …

Background: Turmeric (Curcuma longa L.), belonging to the Zingiberaceae family, is a
perennial rhizomatous plant of tropical and subtropical regions. The three major chemical …